CLASS 34

FRUITS CARAMELISATION – Junior

The objective of this competition category is to observe participants applying their communication and leadership skills, technique & knowledge in handling service gear and caramelisation.

Participation is open to individuals who are studying in Universities, Colleges, Institutions, Academies for Culinary & Arts, Food & Beverage Management, Food & Beverage Skills and others Hospitality related fields.

Each establishment can send in two (02) participants.

Please take note Lecturers are NOT allowed to take part.

Establishment logo CANNOT be displayed on the attire worn during the competition.

There are two sections to this competition; 1- live fruits caramelisation and Fiche Technique – Standard Recipe Sheet

  • Participants have 10 minutes
  • To prepare three (03) standard portion of fruit caramelization
  • Each portion must have three (03) types fresh fruits
  • The fruits must be cut in appropriate size
  • Each portion must be served with crepes
  • Crepe can and should be prepared in advance
  • Must demonstrate the technique & skills in CARAMELISATION
    • Caramelisation is the browning of sugar, a process used extensively in cooking for resulting sweet nutty flavour & brown colour. The colour can be best described as that of an old copper pan.
  • Only portable stove allowed.
  • Non-stick pan is NOT allowed.
  • Each participant must prepare for
    • Judges tasting: two (02) plates
    • One (01) set for display
  • All ingredients used for Food and Beverage preparation must be HALAL. Ingredients containing animal by-products, alcohol i.e. beer, wine, spirit, stale, rotten, and expired products CANNOT be used.
  • All ingredients must be brought in by the participant

Each team to prepare:

  • Five (05) sets Fiche Technique (standard recipe) with pictures and detailed method of step-by-step preparation for each food and beverage item on the menu – for Judges reference and to be placed on the display table.
  • Fiche Technique is to be applied using the standard form provided by the Organiser of Culinaire Malaysia. The form can be downloaded from culinairemalaysia.com/culinaire-form-download/
  • Fiche Technique must also be used for cost breakdown for each ingredient used, what is the total cost per portion, total overall cost, recommended selling price per serving & food cost
  • The completed form applying Fiche Technique must be submitted to judges during the briefing session on competition day.
  • Failure to do so or incomplete forms may subject to minimum overall deduction of 10 points from the overall score.

You are required to bring

  • Only portable stove allowed.
  • Non-stick pan is NOT allowed.
  • All cutleries, crockeries, and napkins for the judges
  • And any other items required for preparation and set up to execute this competition category effectively and efficiently.

Delivery & Clearing Up

  • All items must be delivered by 7.30am or 1pm
  • Team manager and colleagues may assist in unloading to mise en place area only. Strictly no assistance in unpacking the items at competition area.
  • Each team will be given 60 minutes to clear the competition area once the competition is over. Failure to do so will result in deduction of 10 points. The organizer reserves the right to dispose of everything.
  • The organizer will not be responsible for any breakages or losses before, during and after the competition.

The Organiser will provide the following:

Mise en place area with basic equipment on sharing basis

  • Stainless steel working table
  • Chiller
  • Freezer
  • Double tank wash basin
  • Ice cube machine
  • 13 Amp plug point

On stage:

  • One competition table – 6ft x 3ft

Scheduling

Please check online www.culinairemalaysia.com by 1st September 2019

MAH Secretariat will email competition details once registration and payment has been received and finalized.

All team must DO the following:

  • Register two (02) hours before competition time i.e. if competition time is at 9am, registration time is at 7am
  • Briefing one (01) hour before competition time i.e. if competition start at 9am, briefing at competition hall at 8am – 8.15am
  • Moving in of items to competition area immediately after briefing.

Briefing:

Thursday, 5 September 2019 at 2.30pm at Federal Hotel, Kuala Lumpur

Event Site Briefing:

Monday, 23 September 2019 at 1pm at KL Convention Center,

Main Competition Hall

Disqualification

The Judges reserves the right to disqualify the team should any of the following occur:

  • Non-compliance to any part of the competition
  • Use of non-halal items, stale, rotten or expired products in preparation of food and beverage
  • Communicating with external parties during the competition
  • Use of mobile phone and/or devices during the competition
  • Judges’ decision is final

JUDGING CRITERIA

Each team starts with 100 points and points are deducted in accordance with the following measurable elements:

MIS EN PLACE

10 POINTS

Personal Presentation

03

Correct par stock of mise en place

03

Work station set up

04

PREPARATION

30 POINTS

Hygiene Practices         

05

Technical skills displayed – Caramelisation

10

Correct method of preparation

07

Wastage

05

Efficient utilisation of time / Organisational skills

03

PRESENTATION

20 POINTS

Suitable temperature

04

Originality/Flair

04

Appropriate and true to menu description

04

Portion size

04

Complete dish, neat arrangement

04

TASTE

40 POINTS

Harmony of flavours

20

Balanced texture

10

Tasty sauce and garnish

10

Scroll Up